Description

This One Pot Fall Vegetable Orzo and Chickpeas recipe is a hearty, comforting dish perfect for autumn. It combines tender butternut squash, cremini mushrooms, kale, and protein-rich chickpeas with tender orzo pasta, all cooked together in vegetable stock. Enhanced with garlic, onion, nutmeg, and topped with parmesan and fresh herbs, this one-pot meal is easy to prepare, flavorful, and ideal for a cozy weeknight dinner.

Ingredients

Scale

Vegetables & Aromatics

1 tablespoon olive oil
1 sweet onion, diced
4 garlic cloves, minced
2 cups cubed butternut squash (½-1 inch cubes)
8 ounces cremini mushrooms, chopped
2 cups chopped kale

Seasonings

Kosher salt and pepper, to taste
¼ teaspoon freshly grated nutmeg

Grains & Legumes

1 cup dry orzo pasta
1 (14 oz) can chickpeas, drained and rinsed

Liquids & Toppings

2 ½ cups vegetable stock
⅓ cup finely grated parmesan cheese
Fresh herbs (such as parsley), for topping

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Instructions

Heat the oil and sauté aromatics: In a large skillet or Dutch oven over medium heat, warm the olive oil. Add diced sweet onion and minced garlic with a pinch of salt and pepper. Stir occasionally until onions soften and become translucent, releasing a fragrant aroma.
Cook the butternut squash: Add the cubed butternut squash to the pan with another pinch of salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the squash just begins to become tender but still holds its shape.
Add mushrooms and cook: Stir in the chopped cremini mushrooms. Continue cooking for 5 minutes, until the mushrooms become soft and release their moisture.
Wilt the kale and season: Mix in the chopped kale and cook for several minutes until it wilts down. Stir in the freshly grated nutmeg and adjust salt and pepper to taste.
Add orzo and chickpeas: Stir in the dry orzo pasta and drained chickpeas, mixing to combine all ingredients evenly.
Simmer with vegetable stock: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cover the pot. Allow to cook for about 15 minutes until the orzo has absorbed the stock and is tender. If the orzo isn’t fully cooked, simmer a few minutes longer.
Adjust consistency: If after cooking the orzo appears too wet but fully cooked, remove the lid and cook uncovered for 5 more minutes, stirring frequently to evaporate excess liquid.
Finish with parmesan and herbs: Remove the pot from heat and stir in the finely grated parmesan cheese until melted and incorporated. Top with fresh herbs such as parsley before serving.

Notes

Make sure to stir the orzo occasionally during cooking to prevent sticking.
If you prefer a vegan version, omit the parmesan or substitute with a vegan cheese alternative.
You can swap kale for spinach or Swiss chard, adjusting cooking time accordingly.
Adjust seasoning with salt, pepper, and nutmeg according to your taste.
This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving (about 1/4 of the recipe)
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 9g
Saturated Fat: 2.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 8g
Protein: 14g
Cholesterol: 10mg